Description
Delicious Shrimp & Spinach Stuffed Pasta Rolls smothered in a creamy Roasted Red Pepper Sauce. Tender lasagna noodles are filled with a flavorful mixture of shrimp, spinach, and cheeses, then baked to perfection with a smooth, rich red pepper cream sauce. This elegant dish is perfect for a comforting family dinner or an impressive meal for guests.
Ingredients
Scale
For the Pasta Rolls
- 12 lasagna noodles
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Roasted Red Pepper Cream Sauce
- 2 roasted red peppers, peeled and chopped
- 1/2 cup heavy cream
- 1/4 cup chicken broth (or vegetable broth)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat and cook noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles as per the package instructions until al dente. Drain and set aside to cool.
- Cook shrimp: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes, until they turn pink and are cooked through. Remove from heat and chop into small pieces.
- Prepare filling: In a large mixing bowl, combine the chopped shrimp, chopped spinach, ricotta, mozzarella, Parmesan, egg, minced garlic, salt, and pepper. Mix until all ingredients are well incorporated.
- Assemble rolls: Lay each lasagna noodle flat on a clean surface. Spoon a generous amount of the shrimp and spinach mixture onto each noodle. Roll each noodle tightly and place the rolls seam side down in a baking dish.
- Make the sauce base: In a pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic and sauté for 2-3 minutes until soft and fragrant.
- Add sauce ingredients and blend: To the pan, add the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally. Use an immersion blender to blend the sauce until smooth (alternatively, transfer to a blender). Return sauce to pan if needed and adjust seasoning.
- Pour sauce over rolls: Pour the roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes until the sauce is bubbly and the rolls are heated through.
- Serve: Serve the pasta rolls hot, garnished with extra grated Parmesan cheese if desired.
Notes
- Ensure the lasagna noodles are cooked al dente to prevent them from breaking during rolling.
- You can substitute chicken broth with vegetable broth for a vegetarian option, but the shrimp filling makes the dish non-vegetarian.
- To roast your own red peppers, place them under a broiler until charred, then steam in a covered bowl and peel off the skin.
- Leftover rolls can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- For a lighter version, reduce the heavy cream or substitute with half-and-half.
